Chocolate Pumpkin Eclair Dessert
A fresh alternative way to enjoy pumpkin in your holiday dessert.
Prep
Cook
| Category: | Desserts |
| Seasons | |
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Ingredients
Crust Ingredients
| 6 Oakdell Omega-3 Brown Eggs |
| 1 cup all-purpose flour |
| 1/2 cup butter or margarine |
| 1 cup water |
Filling Ingredients
| 1 Box (3.4 oz.) Jello brand instant pumpkin pudding mix |
| 1 package (8 oz.) cream cheese, softened |
| 2 cups milk |
| 1 tub (12 oz.) whipped topping, such as Cool Whip, thawed |
Sauce Ingredients
| 1/2 cup chocolate chips |
| 2 tablespoons butter |
| 3 tablespoons milk |
| 1 cup powdered sugar |
Chocolate Pumpkin Eclair Dessert Directions
- Preheat oven to 400°. Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer, mix in eggs one at a time. Spread evenly on a large greased cookie sheet or jellyroll pan. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.
- In a mixing bowl, add the milk to the pudding mix and mix thoroughly. In a separate bowl, beat the cream cheese until it becomes fluffy. Gradually add the pudding mixture slowly as you continually beat the mixture. Spread pudding mixture on the completely cooled crust and then immediately top with cool whip.
- In a saucepan, melt the chocolate chips, butter and milk together over low heat. When melted, remove from heat and whisk in powdered sugar until smooth. Drizzle chocolate sauce over the top of the cool whip.
